Crispy German Butterball Potatoes with Orange Peppers & Tropea Onions

German Butterballs earn their name in a hot oven: creamy inside, crisp at the edges, and rich enough to anchor dinner. Orange peppers and Tropea onions join halfway through so they soften and char without disappearing.

Serves 4 · 50 min total

Ingredients

• 1 1/2 lb German Butterball potatoes, scrubbed and cut into 1-inch pieces
• 2 orange bell peppers, cut into wide strips
• 2 Tropea onions, cut into wedges
• 3 tbsp olive oil, divided
• 2 garlic cloves, thinly sliced
• 1 tsp chopped rosemary or thyme
• 1 tsp kosher salt, plus more to taste
• Black pepper
• 1/2 lemon

Instructions

1. Heat oven to 425°F. Toss the potatoes with 2 tablespoons olive oil, salt, and black pepper. Spread cut-side down on a large sheet pan and roast for 20 minutes.
2. Toss the peppers and onions with the remaining tablespoon of oil. Add them to the pan, turn the potatoes, and roast for another 18 to 22 minutes, until the vegetables are browned and tender.
3. Add the sliced garlic and herbs for the final 3 minutes of roasting so they become fragrant without burning.
4. Squeeze lemon over the hot pan, taste for salt, and serve straight from the tray.

From the farm

This is the dependable use for three sturdy items from the box. Serve it beside chicken or eggs, or spoon it over dressed spinach for a warm salad.